“May we all be blessed with miracles wherever we need them.”
—MICAELA EZRA
Walnut-Currant Scones
Makes 12
Flavored by chopped walnuts and sweet currants, these plump morsels provide a delectable welcome to a teatime celebrating Hanukkah. A Star of David cutter gives these scones a festive shape while white sparkling sugar adds attractive texture and shine to the tops of these tempting bakes.
3 cups all-purpose flour
3 tablespoons granulated sugar
4 teaspoons baking powder
½ teaspoon fine sea salt
½ cup cold unsalted butter, cubed
½ cup chopped walnuts
¼ cup lightly packed dried currants
1 cup cold whole buttermilk
1 large egg, lightly beaten
¼ cup white sparkling sugar
• Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
• In a large bowl, whisk together flour, granulated sugar, baking pow-der, and salt. Using a pastry blender or 2 forks, cut butter into flour mix-ture until it resembles coarse crumbs. Stir in walnuts and currants. Using a fork, stir in buttermilk, just until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
• Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2½-inch Star of David cutter dipped in flour, cut as many scones as
